Wednesday, October 27, 2010

How to Properly Use Garlic

The truth is...  I adore garlic.  After mincing it up, my eyes may or may not roll to the back of my head as I inhale it's fragrance from my garlic-y hands before washing it off.  I think seven-eighths of my readers just fled in fear.  That might have been too much information.  I said may or may not, for heaven's sake.  Hang in there, because this is definitely not TMI for any true foodie:

How to Properly Use Garlic
  • Add garlic required in your recipe at the end of preparing your dish.  If a recipe says to saute or boil the garlic, don't.  It easily burns and it's amazing flavor contribution is lost.  Add the garlic right before blending, baking, or in the last stirring.
  • Seeding garlic will make it easier to digest, and it's a simple step that should be followed anytime you use it.  All you do is:
  1. Slice cloves in half, length-wise.
  2. Locate the seed in the center and pull it out.  There's something very satisfying about this procedure.  Just saying.  And there go the rest of my readers.

I'm sharing this at Simple Lives Thursday and


  1. I adore garlic! There's something really wonder about the smell of fresh garlic hitting the hot skillet at the last minute! Yum!

  2. Yes indeed, garlic is wonderful! I can't imagine life without it. To "Oddity Acres Clan," if you let your son eat at least one small clove of garlic each day, it's amazing medicinal properties will protect him better from all his school mates' illnesses - assuming he is of school age - and from internal pests of any nature that can be picked up from almost anywhere these days.

  3. HERE! HERE!

    When I used to make garlic bread, I would soak the sliced garlic in the barely melted butter and draw out the sweetness. Over cooking makes it bitter.

  4. Brenda is right! I have 5 children, and whenever I see or hear of any illness going around, I eat a clove of garlic (I drink it down with a small glass of milk), and I can say that I have not been sick for over a year and a half since I have started doing this! That is amazing and cool to me because I was always sick before - caught every cold and flu! One of my children who is prone to sickness also does this, and it really does work!

  5. Glad I'm not the only nutter who adores garlic. I love the lingering smell on your fingers. My favourite garlic is wild garlic. It looks like a blade of grass, is much stronger than bulb garlic & tastes delish eaten raw.

    Just found your blog & am loving it

  6. Katie, your blog has been SO inspiring to me. Thank you so much!!
    As a mother of two little guys I have always loved cooking real food for my family, but I never tried making things from scratch like cheese or bread since it seemed too difficult or too time consuming.
    Well, let me tell you making my own bread was SO gratifying!!! I don't think I'll ever enjoy buying bread from the store again. I am quickly becoming excited about making many things from scratch.
    Now I am switching to cloth diapers and buying all natural and enviromentally safe home and child care products.
    This has been SO fun!! Thank you for making this new adventure exciting and easy for us mom's.
    Lots of love and blessings to your family from ours!!!

  7. Christy, thanks so much for the encouraging words! I'm so excited for you! I remember the switch to homemade bread, cloth diapering, and "clean" cleaning supplies so well. It *is* such an adventure, and it just feels right. :) Enjoy your journey (and give yourself lots of grace for "one of those days")! :)

  8. Guitaradrenaline03June 16, 2011 at 1:26 PM

    I love Gaaaaaaahlic!

  9. Interesting when you say "Add garlic required in your recipe at the end of preparing your dish" - almost all recipes tell you to fry the garlic early on and, you are right, the smell is lost. You hardly get any smell of garlic in food that way, no matter how much you use.
    But, OK, you say put it in at the end - but certainly it has to be cooked, raw garlic tastes pretty unpleasant (not to you?) so there has to be a degree of cooking and distribution of the aroma throughout the dish. And, assuming you do cook it at the end, is it to be sauteed or fried?

    I think almost all of the garlic production in western countries is wasted (as are so many herbs and spices) by cooking it to death. And you end up with bland food.

    I KNOW you can get a wonderful garlic aroma by frying (probably at the last moment) and one of my local Chinese restaurants does this with tofu but I have never mastered the knack of it.

    So please, for the love of garlic, describe just how it can be done!

  10. I'd definitely agree with the Chinese restaurant's method. I do love raw garlic, but if you don't, just wait to add it right before you throw your dish in the oven or at the end of a sauté. It'll warm up, smell divine, and not be as strong.

  11. why do you de-seed the garlic?

  12. never mind I just saw it :)


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